Food product and process of obtaining the same.



No Drawing.

TRUDEL, OF MONTREAL, QUEBEC, CANADA. FQOD PRODUCT AND PROCESS OFOBTAINING THE SAME.

1,039,849. sp cifi ti f Letters a nt Patented Oct. 1, 1912.

Application filed June 6, 1912. Serial No. 701,968.

accurate acidimeter, must not show more than 18. Any milk ment as wellas thatof my product. any

To all whom it may concern: I

Be. it known that I, FRANCOIS XAVIER Ovmn TRUDEL, a subject of the Kingof Great Britain, residing at Montreal, Quebec, Canada, have inventedcertain new and usecleanliness is used in The milk is then freed fromforeign matter which it may contain such as impurities as come from thehands of the milker and from the udder of the cow. ese impurities areremoved by a process of filtration which is carried out by centrifugalforce.

To each hundred pounds of milk, as it comes from the filtering process,I add fifty pounds of pure water, about two pounds of butter fataccording to the milks test, and two pounds of sugar, either milk sugaror cane sugar.

Instead of adding the fifty pounds of water I may take out a portionofthe casein of the milk and reduce the proportion of butter fat andsugar to be added to the mass, thereby retainin' the proportion of thevarious nutritive el bments approximately the same as is found in humanmilk of average quality.

In order to neutralize contained in the Processes of- Obtaining the$ame; hereby declare that the following is a full, clear, and exactdescription of the invention, such as will enable others skilled in theart to which it appertains to make and use the same.

The object of my invention is to produce a milk food for inf which isapproximately of the same composition and of the same physicalstructureas human milk; w ic possesses. the same nutritive properisrendered digestible and easily assimilated by the most delicate infants.

made'accessible to the infants of the poor as well as to the mostfavored children of the richer class.

Heretofore many attempts have been made to produce a substitute formothers factorv products. of the proper composition as substituted formothers milk, the physical structure was not the same, that is thediameter of the fat globules and t esize of the particles of the thevarious products obtained; and the products which the breaking of eparticles of the structure as near to the structure of the fat globules,and of th casein, brings its physical as can possibly be done,

human milk. It is then cooled thoroughly. The milk is afterwardsterilized under-p of the masses making them prohibited articles to thevery class which must be supplied by this product of first necessity,the children of the poor, among whom is found the highest percentage ofinfantile mortalit owing to the very want of the proper nutritive foodas it was sought to produce. In my invention I have obtained this longfelt desi eratum, I have produced a, milk which in all its constituents,combines, the properties and physical structure of human milk. Thisproduct is obtained by the following process: The milk ture andpercentage of and its-d1 estibility beingthe same. 7

I have-t us produced a'milk. for infants such as it has long-beensoughtto obtain to replace mothers milk, put upgso that it canshipped-to the most distant points and at a price that will make itaccessible to all. as it is received is a'vin thus fully described'myinvention, tested with absolute care, It must be absowhat-I c aim asnewand desire to secure by g P milk of one milking, must Letters Patentis: v be of a low standard of acidity, the acidity 1. A' processfor-preparing afood test, which is ascertained by means of an uct whicconsists in taking absolutely good,

human milk; its composition, physical strucmeeting that requireand twopounds of sugar not more than eighteen degrees of acidity, filteringsaid milk, adding fifty pounds of water, about two pounds of butterfataccording to the milks test and two pounds of sugar. to every onehundred pounds of milk treated, pasteurizing at a temperature of onehundred and forty to one hundred and ninety degrees Fahrenheit,homogenizing and cooling, and sterilizing under pressure at atemperature of two hundred and twenty-six (226) to two hundred andthirty (230) degrees Fahrenheit.

2. A process for preparing a food product which consists in taking milkshowing not more than eighteen degrees of acidity, filtering said milk,adding about two pounds of butter fat according to the milks test toevery one hundred pounds of milk treated, asteurizing at a temperatureof one hundred and forty to one hundred and ninety degrees Fahrenheit,homogenizing and cooling and sterilizing under pressure at a temperatureof two hundred and twenty-six to two hundred and thirty degreesFahrenheit.

3. A process of preparing a food product which consists in taking milkshowing not over eighteen degrees of acidity, filtering said milk,adding butter fat and sugar thereto in sufiicient proportion to thequantity under niately the constituents of human milk; pasteurizing at atemperature of one hundred and forty to one hundred and ninety degreesFahrenheit; homogenizing and cooling, bottling and sealing air tight,and sterilizing under pressure at a temperature of two hunpure milkshowing treatment to give it approxi-' dred and twenty-six to twohundred and thirty degrees Fahrenheit.

4. A food product consisting of pure milk of low acidity which has beenthoroughly filtered, to which butter fat and sugar have been added tomake it approximately identical to human milk in its composition,structure and digestibility; said milk and the added elements havingbeen pasteurized at a temperature of one hundred and forty to onehundred and ninety degrees Fahrenheit and then homogenized, cooled andfurther sterilized under pressure ata temperature of two hundred andtwenty-six to two hundred and thirty degrees Fahrenheit.

5. A food product consisting of pure milk of not over eighteen degreesof acidity, which has been thoroughly filtered and to which for everyhundred pounds of milk there has been added fifty pounds of water, abouttwo pounds of butter fat according to the milks test and two poundssugar, said milk with the new elements added thereto having beenpasteurized at a temperature of one hundred and forty to one hundred andninety degrees Fahrenheit and then homogenized and cooled and furthersterilized under pressure at a temperature of two hundred and twenty-sixdegrees to two hundred and thirty degrees Fahrenheit.

In witness whereof I have hereunto set my hand in the presence of twowitnesses.

FRANCOIS XAVIER (WIDE TRUDEL.

Witnesses:

L. A. GAUvIN, E. J. GAUVIN.

